Not sure if you can relate, but I always tend to feel guilt-tripped by leftovers sitting in my fridge. Often, I repurpose leftover odds and ends into other meals and it works swimmingly. Sometimes I even arrive at a new favorite meal or two.
Sometimes, I run into a bit of trouble brainstorming what I’m going to do with my “lefties.”
The other day, I had to use up some red cabbage that was quickly approaching the point of no return. To save it from the bin, I braised it with some Asian-inspired flavors. We ended up with a lot of braised cabbage. Too much to eat in one or two sittings. And I was having trouble figuring out how to repurpose it.
One of my favorite tricks, especially when I need to use up a ton of veg (raw or pre-cooked) is to make okonomiyaki. Nick and I first learned of the joys of this popular Japanese street-food when we were actually in Japan last April. In Osaka, to be exact.
The land of the most glorious comfort food.